Cook and Scale
Korean Spicy Grilled Pork Belly (Dwaeji Bulgogi)
4 servings · 35 min total
Smoky, caramelized pork belly slices marinated in a sweet-spicy gochujang glaze and grilled until charred at the edges — a Korean barbecue classic.
Ingredients
- 800 g pork belly slices
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 4 garlic, minced
- 1 tbsp fresh ginger, grated
- 2 spring onion, sliced
- 1 onion, thinly sliced
- 1 tbsp rice wine
- 1 tsp sesame seeds
- black pepper to taste
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the marinade — In a large bowl, whisk together the gochujang, gochugaru, soy sauce, brown sugar, sesame oil, garlic, ginger and rice wine to make the marinade.
- 2.
Marinate the pork belly — Add the pork belly slices and sliced onion to the marinade, tossing well to coat. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
- 3.
Grill the pork belly — Heat a grill or grill pan over medium-high heat. Grill the marinated pork belly slices in batches for 3–4 minutes per side, until charred at the edges and cooked through.
- 4.
Garnish and serve — Transfer the grilled pork belly to a serving platter, scatter with sliced spring onion and sesame seeds, and finish with a crack of black pepper. Serve immediately.